Method

Slice caps off tomatoes and set aside. Use a teaspoon to scoop out some of the flesh, leaving a thick shell. Roughly chop the scooped-out tomato and mix with the remaining ingredients, seasoning with salt and pepper.

Stand tomatoes in an oiled shallow ovenproof dish just large enough to hold them in one layer and fill with the rice mixture. Top with caps.

Bake in a moderately hot oven (190°C) for 15 minutes, basting with cooking juices every now and then. Serve hot or at room temperature with crusty bread and a salad.